Brunch Menu

Saturdays 10:30 a.m. – 3 p.m.

Starters

TRUFFLE FLATBREAD 18

Grilled Naan, 3 Cheese, Prosciutto, Kale. 18

BREAKFAST SLIDERS 16

Wagyu/Angus, Chorizo Caramelized Onions, Dijonaise, Quail Egg

ROYAL KALUGA CAVIAR SUPREME

Traditional Accoutrements for Caviar with Corn Blinis.
1 oz for 75 | 2 oz for 140

SHRIMP COCKTAIL 26

Four Jumbo Shrimp, House Made Cocktail Sauce, Fresh Guacamole.

THREE DUNGENESS CRAB CAKES 21

with Spicy Herbed Remoulade.

Light

AVOCADO TOAST 13

Prosciutto di Parma, Grilled Brioche, Soft Hen’s Egg, Roasted Tomato Jam

SMOKED SALMON BAGEL 15

Preserved Lemon Whipped Cream Cheese, Fried Capers, Roe

Soup and Salad

SIGNATURE CREAM OF GREEN CHILE 8

COBB SALAD 15

Romaine, Iceberg, Spinach, Grilled Chicken, Apple Bacon, Tomatoes, Hard Boiled Egg, Blue Cheese

Classic Caesar Salad 10

Anchovy Dressing, Parmiggiano, Focaccia Garlic Crutons, Confit Cherry Heirloom Tomatoes.

*ADD CHICKEN FOR A $6 UPCHARGE

Tacos & Sandwiches

TENDERLOIN STEAK TACOS 15

Black Bean Puree, Radish, Jalapeno & Lime

Chilean Sea Bass Tacos 16

Chipotle Crème, Cabbage Salad, Pickled Red Onions.

LOBSTER TACOS 21

Beer Battered, Cheese Crust, Mango Jicama Pico de Gallo

CUBANITO AHOGADO 14

Mojo Au Jus, Roasted Pork Carnitas, Black Forest Ham, Swiss Cheese, Pickles, Spicy Whole Grain Mustard

CENTRAL BURGER 15

Half A Pound Angus Patty, Confit Pork Belly, Organic Baby Arugula, Tomato, Truffle Aioli

ROASTED TURKEY BREAST 13

Pancetta, Avocado, Lettuce, Tomato, Red Onion, Red Pepper Aioli, Wheatberry

Entrée

COLORADO LAMB RACK 45

Marinated in Sweet Cabernet, Basil and Citrus.

HUITLACOCHE CREPES 15

with Bacon and Portobello, Blackened Chicken, Horsey Cream. Served with Papas Bravas

SEAFOOD ENCHILADAS 21

Lobster, Shrimp and Crab, Pepperjack & Swiss Cheese, Green Chile Salsa

RIBEYE PRIME (16 OZ.) 44

Chipotle Lime Butter, Daily Whipped Potatoes and Seasoned Onion Strings. 42
*ALSO AVAILABLE COCKTAIL STYLE WITH WARM TORTILLA, AVOCADO, SLICED JALAPEÑO, ONION, AND TOMATO

BELGIAN WAFFLES BENEDICT 15

Poached Eggs, Canadian Bacon, Maple Hollandaise

CHILEAN SEA BASS 44

Miso Marinated, Sweet Ginger Jasmine Rice and House Teriyaki

STEAK AND EGGS (5 OZ) 28

Grilled Petite Tenderloin, Pomme Frites, Local Eggs, Peppercorn Butter

CHILAQUILES MONTADOS 13

Salsa Verde, Cotija Cheese, Refried Black Beans, Sour Cream, Avocado

OMELET STATION 10

with Roasted Papas Bravas. Add Bell Peppers, Cheddar, Crème Fraiche, Chives, Gruyere, Ham, Jalapeño, Pancetta, Pepper Jack, Spinach, Swiss, Wild Mushrooms.
Prosciutto +3, Truffle +3.

COLORADO RACK OF LAMB 48